INSPECTION REPORT Health Protection DSEA-CWBUYU

PREMISES NAME Hub Restaurant		Tel: (778) 238-7487 Fax:
PREMISES ADDRESS 344 - 800 Carnarvon St New Westminster, BC V3M 0G3		INSPECTION DATE October 5, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Michael Knowlson		NEXT INSPECTION DATE October 19, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted in the following areas: -under the main back of house counter top (near cutting boards) -in the electrical room -in the staff locker room (particularly under the bench) -under and around the empty soda kegs adjacent to the walk-in alcohol cooler -in the computer server closet -under counters in the dishwashing area -under the rationale oven -under the hot holding equipment countertops across from the rationale oven -behind the extra salt and pepper shakers in the server bar -in the various bar cubbies -along the back wall (washroom) seating area -under the overstocked chairs near the office/washrooms this is not an exhaustive list Corrective Action(s): Conduct a thorough deep cleaning of the facility and sanitize areas noted above with 100 ppm chlorine solution Staff must follow deep cleaning schedule and management must audit cleaning to ensure that it is completed Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Left side prep cooler found to be operating with an ambient temperature of 12C. Food products are on ice, in small portions, and majority of them are acidified. Corrective Action(s): Replace the prep cooler. All cooler units must be able to maintain contents <4C at all times. correction order issued Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: 2 kitchen staff members on site at the time of inspection, both staff members did not possess a valid FS level 1 certificate Corrective Action(s): Ensure that minimum 1 staff member with FOODSAFE level 1 is on site during all times of operation Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (2C), hot line prep coolers (R:4C and L:12C), grill drawers (3C), bar coolers (3C) measured < 4 degrees C =Walk-in freezer (-20C) and undercounter freezer (-1C) =Pulled chicken hot holding (71C) and soup hot holding (80C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Low temperature glasswasher measured 25 ppm iodine at the glass surface =QUATS sanitizer solution at 200 ppm QUATS available in spray bottles =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =Ice machine and deli slicer maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification was expired =Permit posted in a conspicuous location Outstanding permit fee letter delivered. Operator must pay permit fee within 10 working days. Failure to pay permit fee will result in violation tickets or closure orders.